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Beef, bacon and egg pies

  • 0:45 Prep
  • 0:55 Cook
  • Makes 8


  • 450g beef mince
  • 4 bacon rashers, cut into 2cm pieces
  • 1 onion, chopped
  • 400g diced tomatoes
  • 2 tablespoons tomato paste
  • 4 sheets ready-rolled shortcrust pastry
  • 8 eggs
  • 1/2 cup (40g) grated cheddar


  • 1
    Brown mince in a frying pan over a medium-high heat. Add bacon rashers, onion, diced tomatoes and tomato paste, and simmer for 8 minutes or until thickens. Cool mixture completely.
  • 2
    Preheat oven to 200°C. Line 8 x 9 1/2cm (base) pie dishes using 4 sheets ready-rolled shortcrust pastry. Line base with baking paper and fill with rice. Bake for 15 minutes. Remove paper and rice. Bake for 10 minutes.
  • 3
    Divide the cold beef mixture among pastry cases. Take eggs and crack one on top of each pie. Sprinkle with grated cheddar. Bake for 15 minutes or until golden.

Source: taste.com.au


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